Chipotle Shrimp Tacos with Cilantro-Lime Crema


Sept 30 2017 /Courtesy of: Cooking Classy





Cilantro-Lime Crema


  • 1/4 cup light sour cream

  • 1/2 Tbsp fresh lime juice

  • 1 1/2 Tbsp very finely chopped cilantro

  • 1 clove finely minced garlic

  • Salt and freshly ground black pepper



  • 1/2 lb medium shrimp, peeled, deveined and tails removed

  • 1/4 tsp chipotle chili powder

  • 1/4 tsp chili powder

  • 1/4 tsp ground cumin

  • 1/4 tsp ground paprika

  • 1/4 tsp ground coriander

  • 1/4 tsp salt, or to taste

  • 1/4 tsp freshly ground black pepper

  • 1 Tbsp olive oil

For serving:

  • Cotija cheese, crumbled

  • 1 avocado, peeled, cored and diced

  • 1 cups shredded red cabbage

  • 2 6- inch corn tortillas, warmed*

Sesame Chicken


For the Cilantro-Lime Sauce:

  1. In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.


For the shrimp:

  1. In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.

  2. Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.


To assemble tacos:

  1. Layer cabbage, shrimp, avocado and Cotija over tortillas. Drizzle with Cilantro-Lime Sauce.

Copyright © 2018, Not Tied, LLC. All Rights Reserved